This Tuscan soup, which was can be learned on our culinary tours to Tuscany, is one of our favorite winter dishes, both hearty and delicious. Even my six-year old loves it, as it’s the perfect mix of creaminess from the squash and texture from the spelt. Plus, the subtly sweet-savory flavor is always a winner in our house!
Butternut Squash and Spelt Soup
Prep time: 10 minutes
Cook time: 65 minutes
Cook method: Simmer
- 4 T olive oil
- 1 small onion, diced
- 1 c. butternut squash, peeled, deseeded, and diced
- 1 c. crushed or pureed tomato
- hot stock
- 6 oz uncooked spelt
- 1/4 c. whole milk
- Heat the oil in the bottom of a large pot or dutch oven.
- Sauté the diced onion until slightly translucent but not browned.
- Add the squash and a pinch of salt and sauté for 8 or 10 minutes, stirring frequently.
- Add enough broth to cover, cook for about 5 minutes more, slightly squashing the squash as you cook it.
- Add the spelt and more broth and continue cooking over medium low.
- After about 30 minutes add the tomato, then cook until the spelt is done, around 45-60 minutes. (Keep adding more broth or hot water as needed).
- Add the milk at the end, along with salt and pepper to taste. Serve with a swirl of extra virgin olive oil and some crusty Italian bread.
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